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Main featured image Mini Pancakes with Biscoff

Mini Pancakes with Biscoff

Mimi Harrison
These mini pancakes are filled with banana & biscoff, the perfect duo for a breakfast treat.
5 from 6 votes
Prep Time 2 mins
Total Time 10 mins
Course Breakfast, Snack
Cuisine Belgium
Servings 6
Calories 281 kcal


  • 1 egg (£1.00/6)=(£0.17)
  • 170 ml oat milk (£1.30/6)=(£0.22)
  • ½ tsp Biscoff spread per pancake (£2.50)
  • 2-3 bananas, sliced into thin coins (£0.38)
  • Optional maple syrup to top

Cupboard Essentials

  • ½ tbsp baking powder
  • 150 g flour
  • Pinch of salt
  • Rapeseed oil for frying


  • Combine the wet ingredients (oat milk and egg) for the pancake batter in a large mixing bowl. Stir the flour, salt and baking powder into the bowl and whisk until smooth and combined.
  • Add approx ½ tsp of biscoff spread per banana piece and place on a baking tray, so that they are ready to dunk into your pancake batter.
  • In a non-stick pan on a low/medium heat, add around ½ tbsp rapeseed oil to coat the bottom of the pan. If you have spray oil here that would be perfect.
  • Dunk the Biscoff banana into the pancake mixture using a fork to dredge it through the batter. Use a knife to scrape under the fork to remove the excess batter and place into the frying pan.
  • Repeat until you have around 6-8 in your pan and fry each side for around 2 minutes. Repeat until all the ingredients are used up and enjoy! Serve with an optional drizzle of maple syrup/honey.


Calories: 281kcalCarbohydrates: 41gProtein: 4gFat: 12g
Keyword American Style Pancakes, banana, Biscoff, pancakes
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